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I made this for Chinese New Year! The Main attraction of my Menu #57892.
I used 2 chickens and stuffed them with ginger, garlic and scallions. Rubbed them with salt. Place into a strainer of a pasta pot. Then into a larger (then the pasta pot) pot of boiling water. The pasta pot was used to place the cooked chicken into the cold water bath. I made two chickens using one to make Hue Chicken Salad Ga Bop.
Read more: http://www.food.com/recipe/hue-chicken-salad-ga-bop-166720#ixzz1CvQorE9G I did simmer the chicken for 30 minutes then shut off the flame and let sit for 35 minutes.
FOR THE CHILI SAUCE I used
1 tablespoon lime juice
3 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves black garlic
1 inch peace of ginger
I didn`t make the ginger sauce. I`m sure it was good but no need for it.
The Chicken was very very very tender.
For the rice I used brown basmati rice (it`s what I had), black garlic, didn`t have the screwpine leaves so skipped them. The rice was great!
The sauce for the chicken I made in the blender after I made the chili sauce using the remains it to add to the sauce for the chicken. Very nice!
I did garnish with parsley but I do suggest using cilantro as called for.
Its as good if not better than in Singapore. You get seconds. Its easier than it seems. I sub the whole chook with lovely thighs. Made all the sauces, love the garlic in all. For the chook sauce, I just use ABC sweet sauce, sasame oil and soup stock, didn't have time to make the garlic oil. It was too delicious. Couldn't wait. Think I can invite some friends over for a meal next time. I also blanch some bok choy in the soup. Just great. My daughter loves it. Thanks for sharing the recipe.
I love this recipe. My family prefers dark meat so I sub legs and thighs for a whole chicken. I also add 4 scallions to the boiling chicken. After the chicken has cooked and cooled, I debone it and return the bones to the broth to simmer for more flavor. I add 2 spring onions, green part only, to the ginger sauce because that is how it is served in most restos. I also add 1 tablespoon of Chinese Rice Wine to the Sauce for chicken. If you have an Asian Grocery near you, check out their Singapore Hainanese Chicken Rice packet by Asian Home Gourmet. I add this spice paste to the rice which makes the rice to-die-for...
This was fantastic, especially the sauce for the chicken. I can't rate the ginger sauce, as we didn't make it, but it sounds good. We had a jar of Singapore Hainanese Chicken sauce from the Chinese supermarket (which we thinhk is very authentic) so didn't make that sauce either, but the star was the soy/sesame/garlic sauce - outstanding yet so simple. Out of the 5 places we had Chicken Rice in Singapore and Malacca, this tasted the best, apart from one place in Malacca. The only thing I did differently was to add to the poaching liquor soy sauce instead of salt and a few dried chilies. It was so simple, quick and most of all delicious, we will be making this again and again.
Tried this recipe tonight and it was great. Got a big thumbs up from the kids. They were raised in SE Asia and have had chicken rice in three different countries and this one was pretty darn close. We all enjoyed it and despite the length of the recipe, it was easy to make. Thanks!
I should have rated this long ago, now everyone has renewed interested because of Bittman's article - Bittman should grovel at your feet, this recipe is so superior. I was flummoxed at first, the long list of ingredients nearly threw me off. But I persevered to my family's ever-lasting joy. The hot sauce is fabulously hot with depth from the ginger as well as the chiles. I never made the ginger sauce, so I can't comment on it. What I can say, this is absolutely wonderful. There aren't superlatives enough to express how much we love this. This rice recipe makes a fair good bit, so we almost always have some of it in the frig and we pour the chicken sauce over ANY leftover meat and eat with this rice - divine! One bite and we are transported back to the hawkers at Holland Village, Singapore. We love this so, Syltel. Thank you so much for sharing this recipe.
easy to follow and simple good work
I used a freshly slaughtered chicken, I think it wouldn't be as tender if you use frozen chicken, i chose to boil it for 25 mins and allowed it to sit for 20 minutes covered but the next time i cooked this dish, i'll be sitting it for 25 mins. Instead of putting the salt in the water before boiling the chicken, i rubbed 1tablespoon all around the chicken so the chicken won't be bland. I think i was kinda in a hurry in letting the oil of the chicken fat come out, i suggest to really brown the fat before putting the ginger and garlic. This is the first time i have tried cooking this dish and i was glad that out of the many recipes of this kind i chose to tried this particular one. It's easy and tasty, the meat is definitely tender. My husband liked it a lot, he said its like the one we had in singapore. Thanks for sharing this dish!
This was fabulous. I started investigating different recipes for this after Mark Bittman talked about it a few weeks ago, but this looked like the more promising recipe ... everyone told me that hainanese chicken doesn't look like much, but is absolutely delicious. It was! The rice was unbelievable. I cheated and bought chili sauce, but next time I'll make all the sauces too. Topped it with chopped scallions and diced cucumber -- next time I'll add a few more vegetables (personal preference). This recipe is not nearly as difficult as it seems at first glance, and I highly recommend it. Thanks for posting this!